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Sunday, November 30, 2008

Corn and Cheese Biscuits

What goes better with a big pot of chili, soup or stew than a BIG batch of light fluffy biscuits that are buttery and flaky. I hope you try this variation that our family enjoys very much. I have no idea where I got this recipe as I have been making these about 25 years.....probably a magazine since at that time no one in my world made biscuits.

3 1/2 cups flour

2 tbsp. baking powder

1 tsp. dry mustard

3/4 tsp. salt

3/4 cup butter, softened

1 1/2 cups grated old cheese

(the stronger the cheese the more flavour in the biscuit)

you may use a combination of Jalapeno or other strong flavours, mix it up a bit

1-14 oz. can creamed corn

2 eggs, beaten

2 tbsp. milk to brush on top

Combine all dry ingredients. Cut in butter, stir in cheese, corn and eggs.

Knead 10-12 times.

Roll out to 1" thick.

Brush tops with milk.

Bake @ 425 for 20 minutes or until golden brown (each oven varies)

These are very quick and easy to mix up and fresh hot out of the oven is always best!

Just tried these biscuits this week and they were wonderful!They are especially good the next morning, thrown in the microwave for 20 sec. and with a fried egg and slice of cheese in the middle. M-m-m.Diane

I made just took these little delectable morsels out of the oven and the house smells wonderful. I made them to go along side my big pot of Chili as we watch the big Grey Cup Game. ROAR! I can hardly wait til they cool off and I can eat one.Thank you for all the hard work you girls put into the blog. I love it and I love you bread for the journey. Today post was very timely for me as I am rushing around getting ready for our party.